Ingredients

• 1 tbsp olive oil
• 1 large clove of garlic, finely chopped
• 1/2 large onion, finely chopped
• 1 cup chopped up broccoli or cauliflower (or a mix)
• 1 cup grated carrot
• 1 cup grated zucchini
• 1/2 bell pepper chopped (any colour, I used yellow)
• 300 gm strained tomato sauce, or canned chopped tomatoes
• 1 tsp oregano
• salt and pepper to taste

• 1 cup canned black beans, strained and rinsed
• 300 gm lasagna sheets (wholewheat preferred, but will take longer to cook)
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Mozzarella cheese
• Parsley or chopped basil leaves for garnish

Instructions

1. Pre-heat over to 350F  (180C)
2. Heat olive oil in a medium saucepan over medium heat
3. Saute garlic for a minute, then add onion and continue to stir
4. In order, add broccoli & cauliflower, bell pepper, carrot, zucchini and saute for a few more minutes
5. Add stained tomato sauce and sprinkle in oregano, salt and pepper
6. Stir in beans for a minute
7. In a slightly oiled pyrex or baking dish (e.g. 33cms x 23 cms) place in order
   • Noodles – 1/4 C Parmesan – 1/2 veggie mixture – noodles – 1/4 C parmesan – 1/2 veggie mixture – mozzarella
8. Cover lightly with foil, and bake for 30 minutes (may take slightly longer if using wholewheat sheets)
9. A few minutes before taking out of oven, remove foil cover
10. Let cook for a few minutes, garnish with desired herb
11. Serve with green salad